Why Those Jumbo-Sized Vegetables In The Grocery Store Should Ring Alarm Bells - Tasting Table

"We've all heard the adage that bigger is better - but is it actually true? Apparently not when it comes to vegetables from mainstream supermarkets. Some perfectly tasty jumbo-sized produce is inherently huge (think pumpkins, elephant garlic, and beefsteak tomatoes), but averaged-sized veggies morphing into monsters is often a bad sign. It can indicate growing practices that bulk up standard crops with excess water and growth fertilizer, leaving you with inferior produce in your fridge and meals."

"Whether shoppers should avoid jumbo-sized vegetables at the grocery store, she explains that's not always necessary, but it's definitely something of which to be mindful. "Jumbo vegetables often grow fast and can sacrifice flavor for size," Jane says. "They also tend to have more water content, which can dilute taste and affect texture." Consider common kitchen favorites, such as zucchini and cucumbers. Jane notes the larger ones can become watery and bland, while smaller versions often harbor more sweetness and concentrated flavor."

"Large commercial farms sometimes interfere with natural growth cycles, distorting perceptions and lowering standards for supermarket shoppers. Ideally, you want to stick to the generally accepted average size for produce. This includes those that are naturally robust, according to Jane Olivia, who notes, "Larger vegetables like cabbage, squash, or eggplant can work well because they develop structure and depth without becoming tough.""

Bigger produce from supermarkets can indicate growing practices that bulk up crops with excess water and growth fertilizer, diluting flavor and affecting texture. Jumbo vegetables often grow fast and sacrifice flavor for size, and they tend to have higher water content that can dilute taste and change mouthfeel. Large zucchini and cucumbers can become watery and bland, while smaller carrots, beets, and Brussels sprouts are often more tender and flavorful. Vegetables that naturally develop large size, such as cabbage, squash, and eggplant, can still offer good structure and depth. Choosing average-sized produce yields better flavor and tenderness for everyday cooking.

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